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Szechuan Black-Eyed Pea Salad

It's no small wonder that this salad, developed by Laura McAllister, won first prize in VT's 2007 Reader Recipe Contest and has continued to win over readers ever since: the perfect combination of basic ingredients makes for a salad that's delicious as a light lunch or hearty dinner side dish.

Nutrition Information:

Comments on this Recipe

Comment by Rene

After three years of reading rave reviews about this recipe, I finally decided to try it. Now I see what all the fuss was about! This recipe is quick, healthy and delicious. I made it early for lunch and ended up eating a bowl at 10 am because I couldn't wait.

I LOVE this recipe. I have eaten it hot or cold. It works great as a "dip" with pita chips, or slightly warmed and served in lettuce wraps for dinner! I'm not a huge spicy fan, so I leave the Jalapenos out,but it still has a nice mild spice to it. So easy to make!

I LOVE making this! It is quick, easy, and tasty! I don't use the full 1/4c of olive oil called for and I like how it turns out better. This makes a great dinner with plenty left over for lunch the next day. Its a big hit in my house! This would be a great "go-to" for potlucks and BBQs.

Excellent recipe, it tastes so fresh and took me less than 10 minutes to put together. I left out the jalapenos, added chopped tomatoes, and subbed water and more wine vinegar for half of the olive oil. This one's going to be a regular for us!

Substituted chile olive oil for olive oil as I like spicy but only used 1 tbs and only very little sugar. Next time I would eliminate sugar. Very yummy and you don't need all that oil and sugar and then it is much healthier.